Broccolini plus high heat equals sweet, nutty, blackened tips. Add the warm anise-and-cinnamon of Emperor’s Dust and a hit of garlic and it stops being a side you tolerate — it’s one you make on purpose. Restaurant greens, twenty minutes, one pan.
Made with Emperor's Dust →Prep (optional). If the stems are thick, blanch the broccolini for 60 seconds in boiling water and drain well. Skip it for more char — your call.
Get the char. Get a wok or heavy pan screaming hot with the neutral oil. Lay the broccolini in one layer and leave it alone to blister and char, about 2 minutes, then toss.
Add the dust. Add the garlic, chilli, Emperor's Dust and salt. Toss for 1 minute until fragrant and the stems are just tender with bite.
Finish. Off the heat, hit it with the sesame oil, a squeeze of lemon and the sesame seeds. Serve hot.
Emperor’s Dust is our Dynasty five-spice — warm, aromatic, and unreal on charred vegetables.
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